 Direct grilling is defined as
placing the food on the grilling rack directly over the preheated
coals. This method is often used for fast-cooking foods, such as
burgers, chops, steaks, boneless chicken, fish, and seafood. Because the food is directly over the
coals, it is important to watch closely for flare-ups, because fat
from the food can drip directly onto the coals.
Indirect grilling means
a covered grill is acting as an oven. A disposable drip pan is
placed in the center under the grilling rack and the preheated coals
are arranged around it. The food is placed over the pan and the heat
is measured where the food will be cooking. this method is used for
slower cooking foods such as roasts, bone-in poultry, or ribs.
Another method of indirect
grilling is wrapping the larger cuts of meat with aluminum foil
and placing it in a medium-hot closed grill with, spread coals in a
single layer just barely touching each other. Let the coals extend
approximately 2 inches beyond your cooking zone. It's important not
to open the grill too often during indirect grilling because the
heat will escape and it will take longer for your food to finish
cooking.
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